Lefse Recipe - Cooking Index
Lefse Recipe - Cooking Index
| 1 lb | 454g / 16oz | Cool (not cold) smooth mashed potatoes, |
| (made from unsalted boiling potatoes) | ||
| 1 cup | 62g / 2.2oz | Rye flour |
| 1 teaspoon | 5ml | Sugar |
| 1 teaspoon | 5ml | Salt |
| Fillings | ||
| Butter | ||
| Sugar | ||
| Jam |
Place the mashed potatoes in a large bowl. In a small bowl, mix together the flour, sugar, and salt, then add to the mashed potatoes. Knead the mixture well until it is a pliable dough, adding a little water if necessary.
Form the dough into egg-size balls. Using a grooved rolling pin, roll the balls out on a lightly floured surface until very thin. Place thin pancakes on a hot, dry griddle or skillet and cook until the dough bubbles. (If pancakes are sticking, use a little oil on the griddle.) Use a lefse stick to flip pancakes and cook until golden. After cooking, the pancakes should still be soft and smooth. Serve with the fillings.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B08 broadcast 03-17-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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